KR20140083234A - Powder composition for beverages and the manufactuing method thereof - Google Patents

Abstract

The present invention relates to a powder composition for beverages and, more specifically, to a powder composition for beverages which is very tasty without repulsion to eating when eating healthy particular grains and easy to carry, and which has a long shelf life, and to a method for manufacturing the powder composition. According to the present invention, a processed food can keep health of busy modern people pursuing well-being can be provided. Also, the powder composition has a blended vegetable flavor including brown rice, black soybean, spinach, and bok choy, thereby being easy for people of all ages to eat without repulsion and excellent for storage and distribution, and providing convenience of being used as a beverage on the spot by adding water.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powder composition for a beverage using vegetables and grains,

The present invention relates to a powder composition for beverage, and more particularly, to a powder composition for beverages, which is free from unwanted taste when consuming specific grains useful for the body, has excellent flavor, has a long circulation period, Compositions and methods for their preparation.

In general, the powdered milk manufactured or distributed in the market is a food made by steam-drying the glutinous rice, the rice or the fermented rice, and then frying the powder again. The processed powder thus obtained is made into a gelatinized state It is dispersed in water and widely used in general household.

However, modern people in modern daily life are not enough to supplement the basic nutrients of carbohydrates. In addition to the inconvenience and storage inconvenience of storing powder and the main ingredient of starch, Nutrition and plenty of minerals are lacking in many aspects.

For example, recently, the powdered flour, which is currently being manufactured and sold, is sold in a bag of 1 kg. When you open the bag and eat it once, a spider web and a few worms are formed. In addition, in order to drink beverage, the amount of water should be more than the amount of the powder, and in such a case, the taste is not so smooth as to taste the powder.

In addition, spinach has a variety of vitamins, and also has a blood-thinning effect, so children in the developing period are good alkaline foods for pregnant women with water. They are effective in constipation and abundance of fiber, Anemia prevention, etc. However, there is no convenient and regular way to consume spinach, except when spinach is cooked at home and at restaurants.

The cheonggyeonggae is rich in various minerals such as calcium and sodium, vitamins, and carotene, and is effective for skin beauty, teeth and skeleton formation. However, as described above, there is a method that can be conveniently and regularly consumed while feeling the taste of taste none.

On the other hand, processed foods of various grain flour using brown rice and seaweed have always been difficult to be used as beverage instantly through simple processing or difficulty of storage mentioned above.

For example, Korean Patent No. 557503 relates to a powder composition for beverage using green tea leaves and brown rice and a method for producing the same, and more particularly to a green tea leaf powder and a fermented brown rice powder, A method for preparing a composition, comprising the steps of: pulverizing dried green tea leaves with an air closure; selecting only powder of 200mesh or more from the green tea leaf powder; separating the selected green tea leaf powder with fermented brown rice powder at 3: 7 To 5: 5 by weight. The present invention provides a method for preparing a beverage powder composition using green tea leaves and brown rice as raw materials. However, a simple manufacturing method of fermented brown rice powder is applied to green tea leaf powder It does not have the effect of keeping the nutrition of brown rice as much as possible, and how to solve the tastes of green tea leaves through harmony with other ingredients I can not present it.

Korean Patent No. 861907 relates to a 'beverage powder', and more particularly, to a beverage powder containing 0.4 to 1.5 wt% of particles of gelatinized cereal fragments containing β-glucan having a particle size of less than 350 μm, Glucan and has a viscosity of less than 350 mPa.s at a temperature of 15 minutes at room temperature but has a viscosity of 1000 mPa.s or more at a body temperature and is characterized in that when the liquid is dissolved, But this technique is intended to provide a workpiece in which a diabetic patient can control the insulin response in the blood by nutritionally and it is easy and convenient for a man and a child to eat and to take nutrition There are difficulties in meeting the needs of modern people who want to.

In recent years, many consumers who are seeking well-being have made efforts to produce healthy foods, and at the same time, expectations for pro-natural products have been rising. It is essential to provide processed foods that meet these expectations. In addition, It is very urgent to propose an alternative to the instant beverage powder composition and its preparation method using natural vegetable, brown rice enzyme, and seaweed which can be easily ingested by both sexes.

The present invention has been made in order to solve the above problems, and the present invention provides a processed food which can keep the health of busy modern people in pursuit of wellbeing, and the taste of vegetables such as brown rice and seaweed taste, spinach, The present invention provides a powder composition for beverages and a process for producing the same, which can be easily and conveniently ingested without the feeling of eating and arousal, is excellent in storage and distribution, and can be instantly used as a drink.

However, the problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the first aspect of the present invention provides a fermented fermented brown rice powder comprising 0.5 to 1.5 parts by weight of a fermented brown rice powder, 1 to 3 parts by weight of a vegetable powder, 3 to 7 parts by weight of a safflower powder, 3 to 7 parts by weight of whole milk powder, And 3 to 7 parts by weight of the powder.

In one embodiment, the fermented brown rice powder is obtained by growing a brown rice washed with water and culturing the cultured rice after inoculation with seeds, and then pulverizing the rice flour. The vegetable powder is washed with water and dried, But is not limited thereto.

A second aspect of the present invention is a method for producing fermented brown rice powder, comprising the steps of: S1) growing a brown rice washed with water, culturing the cultured product after inoculation with seed, drying and pulverizing to obtain a fermented brown rice powder; S2) washing the vegetable, drying and pulverizing the vegetable to obtain a vegetable powder; S3) roasting the segregate and pulverizing the same to obtain a seaweed powder; S4) 0.5 to 1.5 parts by weight of the fermented fermented brown rice powder obtained in the step S1), 1 to 3 parts by weight of the vegetable powder obtained in the step S2), 3 to 7 parts by weight of the sterile powder obtained in the step S3) 3 to 7 parts by weight of powdered milk, and 3 to 7 parts by weight of banana powder are mixed.

In one embodiment, the seed used in step S1) is a Hwanggi germ cell culture, and the culture is carried out by inoculating the brown rice grown at 110 to 130 ° C for 20 to 40 minutes with cooling at 25 to 35 ° C, To < RTI ID = 0.0 > 28 C < / RTI > for 42 to 54 hours.

In one embodiment, the vegetable powder in step S2) is a cheesecloth or a spinach, and the vegetable powder may be pulverized by drying the washed vegetable at 40 to 50 ° C for 60 to 80 hours, It is not.

In one embodiment, the manufacturing step S3) may be performed by roasting the segregation at an ambient temperature of 250 to 350 ° C for 10 to 30 minutes, cooling it at room temperature, and then pulverizing it, but the present invention is not limited thereto.

According to the present invention, the pursuit of well-being can provide a processed food that can protect the health of busy modern people.

In addition, the taste of brown rice, seaweed, spinach, and cheonggyeongjae are mixed, and it is convenient and easy to eat without aggravation of eating and drinking, excellent in storage and distribution, convenient to drink instantly by drinking only water .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a method of manufacturing a beverage powder composition according to an embodiment of the present invention,
FIG. 2 is a schematic view showing a process of manufacturing a fermented brown rice powder according to a second aspect of the present invention
FIG. 3 is a schematic view of a second aspect of the present invention,
FIG. 4 is a schematic view of a process of manufacturing a vegetable (spinach) powder according to a second aspect of the present invention
FIG. 5 is a schematic view of a second aspect of the present invention,
6 is a photograph showing the completion of a beverage powder composition according to one embodiment of the present invention

Hereinafter, embodiments and examples of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention.

It should be understood, however, that the present invention may be embodied in many different forms and is not limited to the embodiments and examples described herein.

Throughout this specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

Throughout this specification, when a step is positioned "before" or "after" another step, it includes not only when a step directly interacts with another step, but also when there is another step between the two steps .

The terms "about "," substantially ", etc. used to the extent that they are used throughout the specification are used in their numerical value or in close proximity to the numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, To prevent unauthorized exploitation by an unscrupulous infringer of precisely or absolutely stated disclosures.

The term " step "or" step of ~ " used throughout the specification does not mean "step for.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings in which: FIG.

According to a first aspect of the present invention, the first aspect of the present invention provides a fermented brown rice powder comprising 0.5 to 1.5 parts by weight of fermented brown rice powder, 1 to 3 parts by weight of a vegetable powder, 3 to 7 parts by weight of a safflower powder, 3 to 7 parts by weight of a whole milk powder, And 3 to 7 parts by weight of the composition.

In one embodiment of the present invention, the fermented brown rice powder may be one obtained by growing brown rice washed with water and culturing the cultured product after inoculation with seed, followed by pulverization. On the other hand, it is preferable that the seed is a Pseudomonas aeruginosa strain, but the present invention is not limited thereto.

If the fermented brown rice powder is more than 1.5 parts by weight, it may have a feeling of refusal to eat by the unique fermentation wort, and if it is less than 0.5 part by weight, the fermented brown rice powder may be consumed. , Or when the composition of the present invention is mixed with water as compared with the freeze powder content, there may be a problem in drinking due to high viscosity.

The vegetable powders may be various kinds of vegetables, but they are harmonized with the taste of the fermented brown rice and the seaweed powder of the present invention and have a unique taste and flavor. In one embodiment of the present invention, Washed, dried and pulverized, but is not limited thereto. In this case, when cheonggyeongchae or spinach is used, these may be used singly or in combination, and they are not particularly limited.

When the content of the vegetable powder is more than 3 parts by weight, the vegetable powder is consumed with a unique flavor and a distinctive flavor. However, if the content of the vegetable powder is less than 1 part by weight, it may be difficult to obtain sufficient nutrients of vegetables, Compared with the powder content, when the composition of the present invention is mixed with water, it may have a problem in drinking because of high viscosity.

The above-mentioned sustained-release powder may be obtained by roasting a seaweed and then pulverizing it to obtain a seaweed powder, but the present invention is not limited thereto. In an exemplary embodiment, the softened seaweed powder may be obtained by roasting the washed seawater at an ambient temperature of 250 to 350 ° C for 10 to 30 minutes, cooling it at room temperature, and then pulverizing it, but the present invention is not limited thereto.

In the case where the above-mentioned sustained-release powder is more than 7 parts by weight, the composition of the present invention may become stiff as a whole and may not be easily released after dissolving in water. When the amount is less than 3 parts by weight, There may be a problem that it can not produce a deep harmony with the vegetable powder.

The powdered milk powder was prepared by using the powdered milk powder obtained by dissolving the milk powder in a commercially available powder or by standardizing the powdered milk to 3000 psi, sterilized at 90 ° C for 3 minutes, preheated at 71 ° C, (2500 psi) at 32 ° C to make water at 2-4%, which is then cooled and pulverized into particles, which is not particularly limited. When the whole milk powder is added in an amount of more than 7 parts by weight, the taste and flavor of the frosted portion can hardly be felt. When the whole milk powder is less than 3 parts by weight, It may be difficult to control the peculiar taste of the vegetable powder of the present invention. This is because the vegetable powders used in the present invention are not matured but are washed and dried and pulverized.

The banana powder may be a commercially available banana powder or a concentrated banana powder, and is not particularly limited. When the amount of the banana powder is more than 7 parts by weight, the flavor and aroma of the frosting can hardly be felt. When the amount of the banana powder is less than 3 parts by weight, it is difficult to control the peculiar taste of the vegetable powder of the present invention .

1 is a block diagram of a method of manufacturing a beverage powder composition according to an embodiment of the present invention, in a second aspect of the present invention. 2, the second aspect of the present invention relates to a method for producing a fermented brown rice powder, which comprises the steps of: S1) growing a brown rice washed with water and drying the cultured product after seedling inoculation, followed by pulverization to obtain a fermented brown rice powder; (100); S2) a vegetable powder preparation step (200) of washing vegetables, drying and pulverizing them to obtain a vegetable powder; S3) roasting the segregate and pulverizing it to obtain a seaweed powder; S4) 0.5 to 1.5 parts by weight of the fermented brown rice powder obtained in the step S1), 1 to 3 parts by weight of the vegetable powder obtained in the step S2), 3 to 7 parts by weight of the sterile powder obtained in the step S3) 3 to 7 parts by weight of a banana powder, and 3 to 7 parts by weight of a banana powder are mixed with each other.

The method of manufacturing the powder composition for beverage according to the second aspect of the present invention will not be repeated and detailed description of the powder composition for beverage in the first aspect of the present invention will be omitted.

In one embodiment of the present invention, the seed used in step S1) is a germ cell culture, and the cultured germinated brown rice is heated at 110 to 130 ° C for 20 to 40 minutes, cooled to 25 to 35 ° C, And culturing at 24 to 28 ° C for 42 to 54 hours, but the present invention is not limited thereto. The seed germs used in the step of preparing the fermented brown rice powder, which is the step S1), have the functions of α-amylase, aspartic proteinase and triglyceride lipase, Even after final mixing with powdered milk and banana powder, the fermented brown rice powder of the present invention reflects further aging, contributing to the deep flavor of the beverage powder composition of the first aspect of the present invention as a whole. In the present invention, it is preferable that the brown rice before culturing using Hwanggi germicidal bacterium is cultured at 24 ~ 28 ℃ for 42 ~ 54 hours after inoculating the brown rice grown in the temperature atmosphere of 110 ~ 130 ℃ for 20 ~ 40 minutes, Within this numerical range, it is possible to optimize specific fermentation to reduce the feeling of refusal, and the fermented brown rice is highly nutritious due to optimal fermentation.

In one embodiment of the present invention, the vegetable powder in the S2) vegetable powder production step is a cheek cloth or a spinach, and the vegetable powder may be obtained by drying the washed vegetable oil in an atmosphere at 40 to 50 DEG C for 60 to 80 hours , But is not limited thereto. In the preparation of the cheongchyeongchae or spinach powder of the present invention, it is possible to reduce nutrient destruction due to no cooking, minimize the destruction of nutrients within the temperature and time range within the numerical range, Because it has the optimum water content for preparing the dry powder and mixing it with the composition for beverage.

Meanwhile, in one embodiment of the present invention, the step S3) may be a step of roasting the segregation at an atmosphere of 250 to 350 DEG C for 10 to 30 minutes, followed by cooling at room temperature followed by pulverization, no. When the above-mentioned vegetable powder is used together with the flavor and aroma of the seaweed at a temperature of 250 to 350 ° C for 10 to 30 minutes, the taste and aroma of the vegetable can be harmonized.

The S4) additive mixing step may be carried out by mixing 0.5 to 1.5 parts by weight of the fermented brown rice powder obtained in the step S1), 1 to 3 parts by weight of the vegetable powder obtained in the step S2), the sterile powders 3 to 7 3 to 7 parts by weight of whole milk powder and 3 to 7 parts by weight of banana powder are mixed with each other, and the significance of the respective components and their contents is as described above. Hereinafter, I will explain in more detail.

One. Preparation of fermented brown rice powder

The brown rice was washed with water and boiled for 8 hours and then drained for 1 hour. The brown rice was boiled at 121 캜 for 30 minutes and cooled to 30 캜 (see Fig. 2 (a)).

The inoculated culture was inoculated into the cooled brown rice aseptically and agitated. The inoculated culture was placed in a 26 ° C incubator and cultured for 48 hours. The culture was dried at 55 ° C in a hot air drier to a moisture content of 6% b).

The dried culture was pulverized by a pulverizer to produce a fermented brown rice powder (see Fig. 2 (c)).

2. Manufacture of vegetable powder

(See Fig. 3 (a)).

The washed chelens were dried at 45 캜 for 72 hours (see Fig. 3 (b)).

The dried cheongsam was crushed by a 160-mesh net with a pin mill to produce a chelate cheesecake vegetable powder (see Fig. 3 (c)).

3. Manufacture of vegetable (spinach) powder

The spinach was washed with flowing water (see Fig. 4 (a)).

The washed spinach was dried at 45 캜 for 72 hours (see Fig. 4 (b)).

The dried spinach was crushed with a pin mill to 160 mesh (see Fig. 4 (c)).

4. Manufacture of seaweed powder

The seaweed was roasted at 300 DEG C for 20 minutes (see Fig. 5 (a)).

The roasted seawater was completely cooled (see Fig. 5 (b)).

The roasted seaweed was pulverized (see Fig. 5 (c)) using an 80-mesh net as a pin mill.

5. Preparation of beverage powder composition

100 g of the fermented brown rice powder prepared in the previous step, 100 g of the cheonggyechae powder, 100 g of the spinach powder, 500 g of the seaweed powder, 500 g of the whole milk powder and 500 g of the banana powder were mixed well to prepare a beverage powder composition.

In a beverage powder composition prepared in Example 1, 100 g of a bottle was filled (see Fig. 6), and 150 ml of water was mixed to prepare a beverage powder composition.

The following sensory test was performed on the beverage powder composition prepared in Example 1 and the beverage prepared in Example 2.

≪ Test Example 1 >: Sensory test

Sample 1: 5 children aged 10 to 15 years,

Sample 2: 5 teenagers aged 15 to 20,

Sample 3: 5 adults aged 20 to 50 years, and

Sample 4: Sensory test of flavor and taste test were conducted using five adults between 50 and 60 years old as a sample. The test method was performed on the beverage powder composition (test group) of the present invention and the common powdered powder (control group) sold on the market. The sensory test of the incense was immediately conducted by taking the smell, and the evaluation of the taste was evaluated by dividing the case where the powder was tasted as it is, and the case where the taste was diluted with water, and the results are shown in Table 1 below. The results were averaged based on 100 for each satisfaction.

When the composition prepared by the present invention is used as a powder or a beverage, the taste is excellent because the components of the present invention are harmonized with the fermented brown rice powder and the yellow rice powder, , They are distributed evenly by water and constitute a viscosity which is very suitable for being used as a beverage. By combining the flavor among the components, it is possible to confirm the unique combination of high-quality and soft taste and unique flavor of chrysanthemum and spinach I could.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by those skilled in the art.

Claims (6)

1 to 3 parts by weight of a fermented brown rice powder, 1 to 3 parts by weight of a vegetable powder, 3 to 7 parts by weight of a safflower powder, 3 to 7 parts by weight of whole milk powder, and 3 to 7 parts by weight of a banana powder.
Powder composition for beverage. The method according to claim 1,
The fermented brown rice powder is obtained by growing brown rice washed with water, pulverizing after drying the cultured product after inoculation with seed germ,
Wherein the vegetable powder is obtained by washing the cheonggyeongchae or spinach, followed by drying and pulverizing.
Powder composition for beverage. S1) A step of preparing a fermented brown rice powder, in which brown rice washed with water is increased and the cultured product after the seedling inoculation is dried and pulverized to obtain a fermented brown rice powder;
S2) washing the vegetable, drying and pulverizing the vegetable to obtain a vegetable powder;
S3) roasting the segregate and pulverizing the same to obtain a seaweed powder;
S4) 0.5 to 1.5 parts by weight of the fermented brown rice powder obtained in the step S1), 1 to 3 parts by weight of the vegetable powder obtained in the step S2), 3 to 7 parts by weight of the sterile powder obtained in the step S3) And 3 to 7 parts by weight of a banana powder.
A method for producing a powder composition for beverage. The method of claim 3,
In step S1), the seeds used in step S1) are Hwang guk germ cells. In the cultivation, the brown rice grown at 110 ~ 130 ° C for 20 ~ 40 minutes is cooled to 25 ~ 35 ℃, 54 hours.
A method for producing a powder composition for beverage. The method of claim 3,
Wherein the vegetable powder in the step (S2) of preparing the vegetable powder is a cheek cloth or a spinach, and the vegetable powder is obtained by drying the washed vegetable oil in an atmosphere of 40 to 50 DEG C for 60 to 80 hours,
A method for producing a powder composition for beverage. The method of claim 3,
In the above step (S3), the step of preparing the segregation powder is carried out by roasting the segregation at an atmosphere of 250 to 350 DEG C for 10 to 30 minutes,
A method for producing a powder composition for beverage.

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